Recipe. You Won't Want to Miss This!
Holiday Dinner Worthy Side Dishes: Braised Belgian Endive & Glazed Spiced Carrots
Braised Belgian Endive
Belgian endive is usually thought of as a salad ingredient. It also makes a delicious hot vegetable dish. Many recipes suggest blanching or parboiling endive. Don’t be led astray. All you’ll end up with is a soggy mess!
8 heads Belgian endive
4 tbs. sweet butter, plus more for greasing the dish
1 tsp. sugar
1 lemon, cut in half
Remove any discolored leaves from the endives. Trim the bottoms (but don’t over trim so they fall apart), and cut a small core from the stem end of each much as you would core a tomato. This will lessen any bitterness.
Grease a covered baking dish into which the endives will fit comfortably in one or two layers. Pepper moderately, and dot with the 4 tablespoons of butter. Sprinkle the sugar over. Place, covered, in a 400º F. oven for about 45 minutes to one hour. (You can use foil as a cover.)
When the endives are brown and caramelized, they are done. A squeeze of lemon juice helps cut the richness. Serve them with all their juices as an accompaniment to roast or grilled meats.
Glazed Spiced Carrots
Carrots are around all winter, but they can be boring simply boiled. Here’s recipe to liven things up a bit.
1 large bunch of carrots
1 tbs. chopped shallot
3 tbs. sweet butter
½ tsp. ground ginger
¼ tsp. ground allspice
1-2 tbs. soft brown sugar to taste
salt and pepper to taste
Peel carrots and cut into 1/4-inch rounds. In a medium saucepan, just cover them with water and cook gently until they are almost done; they should have a bit of resistance. Drain.
Melt the butter in the same pan and sauté the shallot. Add the carrots, ginger, allspice, sugar and salt and pepper and toss over low heat until the carrots are coated, and have shiny, glazed look. Serve without delay.